Prep time

1 hour 

Total time

2 hours 


Used technique:


7/8 cup

(215 ml)

dark chocolate

1/2 cup

(125 ml)

milk chocolate

2 cups

(500 ml)

half and half

1 bag

earl grey tea


egg yolks

1/4 cup

(65 ml)

cane sugar

2 cups

(500 ml)

heavy cream

1/4 cup

(65 ml)

brown sugar

1 cup

(250 ml)

half and half

2 tbs

(30 ml)

cane sugar


vanilla cloves

1 sachet

(2 g)


to taste


to taste


to taste


to taste

thyme sprigs

1. Refrigerate oil until very cold, or, to save time, place it in the freezer for 1 hour. 

Creme Brulee

2. Chop chocolate, preheat oven to 300 °F (150 °C) and arrange ramekins on a baking sheet.

3. In a medium-sized pot, bring half and half to a boil, then remove from heat and put a tea bag in. Cover and let steep for 4 minutes.

4. Using a sieve, filter cream tea (discard the bag). In a medium-sized bowl and using a whisk, gently combine yolks, cane sugar and heavy cream. Then, while whisking, incorporate about a quarter of the tea. Wait 1 minute, then incorporate the remaining tea.

5. Pour preparation into ramekins and cook in the oven for 45 minutes or until a knife comes out clean. Once cooked, transfer ramekins to a cooling rack and let cool down at room temperature for at least 2 hours. (Make vanilla pearls while the creme brulees are cooking or cooling.)

6. Sprinkle each creme brulee with brown sugar, then caramelize using a torch. Serve as soon as possible after caramelizing.

Vanilla Pearls

7. In a small pot, heat cream and sugar without boiling and infuse vanilla for a minute. Remove from heat and infuse for 15 more minutes.

8. Put the pot back on the heat. Incorporate agar-agar while stirring and bring to a boil, then remove from heat immediately.

9. Remove oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Stir gently, then, using a slotted spoon, delicately collect pearls and briefly rinse them in water. Remove excess water from each spoonful by applying a piece of paper towel on the bottom of the spoon. reserve.


10. Decorate each creme brulee as pictured and serve.

Products you will need for this recipe

Molecular Gastronomy Kit + Recipe Book Cuisine R-Evolution

Agar-Agar 2oz - 56g

Kitchen Utensils Set for Food Styling

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